Creamy Polenta with Braised Beef

The kitchen was quiet except for the gentle bubble of wine reducing in the pan. My friend Marco had taught me this method during a rainy weekend in Tuscany, and it is been my go-to comfort dinner ever since. Something about spending three hours on a dish that basically cooks itself feels like an act of love.

I served this at my first dinner party in a new apartment, nervous about everything. The smell filled every corner of the place, and my friends stood around the Dutch oven with spoons, tasting and talking while the polenta bubbled away on the back burner.

Ingredients

• 4 bone-in beef short ribs: Bone-in adds incredible depth to the sauce and keeps the meat moist during long braising
• 2 tbsp olive oil: Use a neutral oil with a high smoke point for proper searing
• 1 large yellow onion, 2 carrots, 2 celery stalks: This classic soffritto foundation builds layers of savory sweetness
• 2 tbsp tomato paste: Concentrated umami that deepens the red wine sauce
• 1 cup dry red wine: Choose something you would actually drink, it reduces into the sauce
• 2 cups beef broth: Homemade stock is ideal, but a good quality store-bought works perfectly
• 1 can crushed tomatoes: Provides body and a subtle acidity to balance the richness
• Fresh thyme, rosemary, and bay leaves: Fresh herbs make a noticeable difference in long braised dishes
• 1 cup coarse-ground cornmeal: Stone-ground gives the best texture and authentic corn flavor
• 1 cup whole milk: Makes the polenta luxurious without being overwhelmingly heavy
• 3 tbsp unsalted butter: Essential for that restaurant quality finish
• ½ cup grated Parmesan: Adds salty depth and creates the creamy texture we are after

Instructions

Get your oven warming:

Preheat to 325°F so it is ready when the searing and sautéing are done.

Season and sear the ribs:

Pat the short ribs dry and season generously with salt and pepper. Heat olive oil in your Dutch oven over medium-high heat until it shimmers, then brown the ribs on all sides until deeply caramelized. Transfer to a plate and resist the urge to wipe the pot.

Build the flavor base:

Add the onion, carrots, and celery to those gorgeous browned bits in the pot. Cook for about 5 minutes until softened and fragrant, then stir in the garlic and tomato paste for another minute.

Deglaze with wine:

Pour in the red wine and scrape up every bit of fond from the bottom with a wooden spoon. Let it bubble for 3 minutes to cook off the alcohol.

Assemble the braise:

Add the beef broth, crushed tomatoes, and herbs. Nestle the short ribs back in, spooning some liquid over the top. Cover tightly and transfer to the oven.

Let the oven do the work:

Braise for 2 1/2 to 3 hours until the meat pulls away easily from the bone. The kitchen will smell incredible.

Make the polenta:

About 25 minutes before the ribs are done, bring water and salt to a boil. Whisk in the cornmeal gradually, then reduce heat to low. Stir frequently for 20-25 minutes until it thickens.

Finish it beautifully:

Stir the milk, butter, and Parmesan into the polenta. Cook for 2-3 more minutes until it is impossibly smooth and creamy.

Serve with intention:

Spoon polenta into shallow bowls, top with a rib and plenty of that rich sauce. Watch people fall silent.

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This is the dish that converted my skeptical neighbor into a regular dinner guest. She stayed late that first night, helping me clean up just so she could scrape the last bits of polenta from the pot.

Wine Selection Matters

I have learned the hard way that cooking wine you would not drink results in sauce you would not want to eat. A decent Barbera or Chianti works beautifully here, but a Pinot Noir will give you a lighter, brighter sauce. Whatever you choose, pour yourself a glass while the oven does its work.

The Polenta Technique

Constant whisking at the beginning prevents lumps, but once the cornmeal has absorbed the liquid, you can switch to a wooden spoon and stir occasionally. The bubbling polenta will spit at you aggressively, so use a long-handled spoon and stand back a bit.

Making It Ahead

This dish actually improves with time. Make it up to two days in advance, let it cool completely, and refrigerate overnight. The next day, skim off the solidified fat before reheating gently on the stove. The polenta can be made ahead too, just reheat with splashes of milk or water while whisking constantly to restore its creamy texture.

• Slice any leftover short ribs and toss with pasta for an incredible ragù
• The sauce freezes beautifully for up to three months
• A splash of balsamic vinegar in the sauce adds a lovely brightness

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There is something profoundly satisfying about a meal that demands your time and rewards your patience so completely.

Common Questions

→ Can I make this dish ahead of time?

Yes, the braised short ribs actually taste better when made 1-2 days ahead. The flavors deepen and the fat can be easily skimmed from the chilled sauce before reheating. Store separately from the polenta, which is best served fresh.

→ What cut of meat works best for braising?

Bone-in beef short ribs are ideal because they have generous marbling that renders during cooking, keeping the meat moist. You can also use boneless short ribs, beef chuck, or oxtail as alternatives.

→ How do I know when the meat is fully cooked?

The meat is done when it pulls away easily from the bone and a fork inserts with zero resistance. This typically takes 2½ to 3 hours at 325°F. The collagen breaks down into gelatin, creating that luxurious texture.

→ Can I use instant polenta instead of traditional?

While instant polenta works in a pinch, traditional coarse-ground cornmeal yields superior texture and creaminess. The longer cooking time allows the corn flavor to fully develop and the starches to release properly.

→ What wine pairs best with this dish?

A robust Italian red wine like Barolo, Chianti, or Barbaresco complements the rich flavors. The same wine used for braising makes an excellent pairing. For non-alcoholic options, serve with sparkling water.

→ Can I braise in a slow cooker instead?

Absolutely. After searing the meat and sautéing the vegetables, transfer everything to your slow cooker. Cook on low for 7-8 hours or high for 4-5 hours until the meat is fork-tender.